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Poppy Seed Lemon Cake (D/P, TNT)
Source: Gale Gand (Food Network)
Serves: 8 to 10

1/3 cup poppy seeds
1 tbsp. grated lemon zest
1 cup milk (or soy milk for pareve)
2 eggs
1-1/2 cup sugar
2 cup flour
2-1/2 tsp. baking powder
1/2 tsp. cinnamon
1/4 tsp. nutmeg
3/4 cup oil
1 tsp. vanilla
1 tsp. almond extract

Combine poppy seeds, zest, and milk. Let soak for 1 hour or refrigerate overnight.

Preheat oven to 350°F. Line a 6-cup loaf pan.

Beat the eggs and sugar until light and fluffy. Sift the dry ingredients.

With the mixer running, drizzle the oil, vanilla, and almond extract into the egg mixture. Add the dry ingredients alternately with the poppy seed mixture. Pour into pan.

Bake 1-1/4 hours until center is raised and cracked and cake looks dry on top.

Posted by Dalia Rosenberg

Nutritional Info Per Serving: N/A